Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream
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Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

Smoky Turkey and White Bean Chili with Rosemary, Oregano, and Sour Cream

Though it may seem unusual, rosemary is a common addition to authentic Mexican chilies. Its warm, woodsy aroma makes this dish even more comforting than it already is. A few tablespoons of cornmeal makes this wintery white dish deliciously thick and creamy.

Tags:
Gluten-free
One Pot
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

8 ounce

Ground Turkey

¼ ounce

Rosemary

¼ ounce

Oregano

4 ounce

Yellow Onion

2 clove

Garlic

1 box

Cannellini Beans

2 unit

Chicken Stock Concentrate

1 teaspoon

Cumin

1 teaspoon

Cayenne Pepper

1 teaspoon

Smoked Paprika

½ cup

Polenta

1 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories559 kcal
Energy (kJ)2339 kJ
Fat21 g
Saturated Fat5 g
Carbohydrate53 g
Sugar3 g
Dietary Fiber14 g
Protein36 g
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Cutting Board
Knife
Strainer
Large Pot

Instructions

Prep ingredients
1

Prep the ingredients: Halve, peel, and dice the onion. Strip the oregano and rosemary off the stems and finely chop the leaves. Mince or grate the garlic. Drain and rinse the cannellini beans.

Toss the onions
2

Start the Chili: Heat 1 Tablespoon olive oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 5-6 minutes, until very soft. Add the garlic, oregano, and rosemary to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

Cook the turkey
3

Add the ground turkey to the pot and cook, breaking up the meat into pieces, until browned and cooked through. Add the cumin, smoked paprika, and a pinch of cayenne (to taste, we used ¼ teaspoon) to the pot and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the beans
4

Finish the chili: add 3 cups water and the stock concentrates to the pot and stir to combine. Bring to a boil, then stir in 3 Tablespoons cornmeal (be sure to measure, we sent more) and the cannellini beans. Reduce the heat and simmer for 12-15 minutes, until very thick. Taste and season with salt and pepper, if necessary.

5

Divide the chili between bowls, then finish with a dollop of sour cream. Enjoy!